Pressure cooker cream of carrot soup recipe. Very healthy and delicious vegetable soup cooked in a pressure cooker. You may also like Manchow Noodles, another healthy recipe cooked in a pressure cooker.
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Pressure Cooker Cream of Carrot Soup Recipe
Serve this vegetable soup warm, or chill it and offer it cold.
- 8 tablespoons (120 ml) unsalted butter, cut into small bits
- 1¼ pounds carrots, peeled and sliced
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1 ml) baking soda
- 2½ cups (625 ml) vegetable broth
- 1/2 cup (125 ml) heavy cream
- 2 tablespoons (30 ml) minced fresh dill
Melt the butter in a 6-quart (6 L) electric pressure cooker turned to the browning function.
Stir in sliced carrots, salt, and baking soda along with 1/4 cup (60 ml) water.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Stir in vegetable broth, heavy cream, and dill. Using an immersion blender, purée the soup in the pot.
Ladle vegetable soup into soup bowls. Serve hot or cold.